Papa'S Prune Cake
A moist, flavorful prune cake with nuts and spices, perfect for teatime or dessert. Its rich texture and sweet prune flavor appeal to all ages.
Ingredients
Instructions
- Combine sugar, oil, and eggs in a bowl and mix well.
- Add flour, salt, allspice, and soda; stir until smooth.
- Stir in buttermilk, nuts, vanilla, and cooked prunes or preserves.
- Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake at 300°F (150°C) until sides shrink and top springs back, about 45 minutes or longer.
Tips & Substitutions
For a richer flavor, consider using brown sugar in place of white sugar. If you don't have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. Toasting the nuts before adding them can enhance their taste. Ensure the prunes are well-cooked and finely chopped for even distribution. This cake can be made ahead of time, making it a great option for gatherings.
Serving Suggestions
Serve this moist prune cake as a delightful dessert or a sweet snack with coffee or tea. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more festive touch, dust with powdered sugar before serving. This cake also complements savory dishes, making it a versatile addition to any meal. Consider enjoying it alongside a fresh fruit salad.
Storage & Reheating
Store any leftover prune cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it will last up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 300°F (150°C) for about 5-10 minutes until heated through. This cake also tastes great chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Papa'S Prune Cake contains roughly 436 calories, with 3g protein, 39g carbohydrates, and 23g fat. It is a good source of dietary fiber (18% of the Daily Value), vitamin C (16% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 642mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the prunes with other fruits?
Yes, you can substitute prunes with other dried fruits like apricots or raisins, but be mindful that this may alter the flavor and texture of the cake slightly. If using fresh fruit, adjust the moisture content in your recipe to maintain the right consistency.
How can I make this recipe gluten-free?
To make this prune cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the cake's structure. This will maintain the texture while accommodating gluten-free diets.
What can I do if my cake is too dry?
If your prune cake turns out too dry, consider adding a simple syrup made from equal parts sugar and water, heated until dissolved, to moisten the slices before serving. Alternatively, serve it with a scoop of ice cream or a drizzle of cream to enhance moisture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).